Quick-fried beef with oyster sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef steak |
| ½ | teaspoon | Salt |
| 3½ | tablespoon | Vegetable oil |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| 2 | tablespoons | Sherry |
| 4 | tablespoons | Beef stock |
| 2 | slices | Ginger root |
| 2½ | tablespoon | Oyster sauce |
| ¾ | teaspoon | Sugar |
| Pepper -- to taste | ||
Directions
Cut the beef into small thin slices and rub these with the salt and ½ tablespoon of oil. Mix the soy sauce, cornstarch, water, sherry and stock in a bowl until well blended. Finely chop the ginger. Heat the oil in a frying pan. When hot add the beef, spreading the pieces out, and stir-fry them over a high heat for 1 minute. Add the ginger, followed by the oyster sauce and sugar, and continue to stir-fry for 30 seconds. Pour in the sauce mixture from the bowl, and continue to stir-fry over a high heat for a further minute. Serve immediately on a well-heated dish. This mixture of seafood flavor with meat is a common Cantonese practice which most southerners enjoy, but hich is not always accepted in central and north China.
Recipe By : Chinese Regional Cooking by Kenneth Lo